U.S. patent application number 12/093388 was filed with the patent office on 2009-09-10 for acid milk beverage and process for producing the same.
This patent application is currently assigned to KABUSHIKI KAISHA YAKULT HONSHA. Invention is credited to Ryoichi Akahoshi, Yukiko Kobayashi, Akihisa Matsui, Masatoshi Nakano.
Application Number | 20090226566 12/093388 |
Document ID | / |
Family ID | 38023096 |
Filed Date | 2009-09-10 |
United States Patent
Application |
20090226566 |
Kind Code |
A1 |
Nakano; Masatoshi ; et
al. |
September 10, 2009 |
ACID MILK BEVERAGE AND PROCESS FOR PRODUCING THE SAME
Abstract
An acid milk beverage that without the use of conventionally
employed various thickening stabilizers, excels in product quality
stability, and that realizes good flavor and calorie suppression,
being of light type; and a process for producing the same. There is
provided an acid milk beverage characterized in that there are
contained polydextrose and at least one glucide selected from the
group (a) consisting of glucose, fructose, sugar, trehalose,
maltose, erythritol, sorbitol, xylitol, maltitol, lactitol,
palatinose and galactooligosaccharide, and that the sum of these
soluble solid contents is in the range of 12.0 to 17.0 mass %,
containing substantially none of thickening stabilizers. Further,
there is provided a process for producing the acid milk
beverage.
Inventors: |
Nakano; Masatoshi; (Tokyo,
JP) ; Matsui; Akihisa; (Tokyo, JP) ;
Kobayashi; Yukiko; (Tokyo, JP) ; Akahoshi;
Ryoichi; (Tokyo, JP) |
Correspondence
Address: |
OBLON, SPIVAK, MCCLELLAND MAIER & NEUSTADT, P.C.
1940 DUKE STREET
ALEXANDRIA
VA
22314
US
|
Assignee: |
KABUSHIKI KAISHA YAKULT
HONSHA
Minato-ku
JP
|
Family ID: |
38023096 |
Appl. No.: |
12/093388 |
Filed: |
October 20, 2006 |
PCT Filed: |
October 20, 2006 |
PCT NO: |
PCT/JP2006/320897 |
371 Date: |
May 12, 2008 |
Current U.S.
Class: |
426/34 ; 426/548;
426/74 |
Current CPC
Class: |
A23C 9/137 20130101;
A23V 2002/00 20130101; A23C 9/1542 20130101; A23L 33/26 20160801;
A23V 2002/00 20130101; A23V 2250/64 20130101; A23V 2250/60
20130101 |
Class at
Publication: |
426/34 ; 426/548;
426/74 |
International
Class: |
A23C 9/20 20060101
A23C009/20; A23L 1/236 20060101 A23L001/236; A23L 1/304 20060101
A23L001/304 |
Foreign Application Data
Date |
Code |
Application Number |
Nov 11, 2005 |
JP |
2005-326977 |
Claims
1: An acid milk beverage comprising, polydextrose and at least one
glucide selected from the group consisting of (a) glucose,
fructose, sugar, trehalose, maltose, erythritol, sorbitol, xylitol,
maltitol, lactitol, palatinose and galacto-oligosaccharide, wherein
the total amount of those soluble solids is 12.0% by mass to 17.0%
by mass and substantially no thickening stabilizer is contained
therein.
2: The acid milk beverage according to claim 1, wherein the
beverage contains at least one glucide selected from the group (a)
in an amount of not less than 5.0% by mass.
3: The acid milk beverage according to claim 1, wherein the
beverage further contains a water-soluble calcium salt other than
the calcium derived from a milk material.
4: The acid milk beverage according to claim 1, wherein the
beverage contains a water-soluble calcium salt other than the
calcium derived from a milk material in an amount of 0.01% by mass
to 0.05% by mass as an amount of calcium.
5: The acid milk beverage according to claim 1, wherein the calorie
is not more than 50 Kcal/100 ml.
6: A process for producing an acid milk beverage comprising,
compounding polydextrose and at least one glucide selected from the
group consisting of (a) glucose, fructose, sugar, trehalose,
maltose, erythritol, sorbitol, xylitol, maltitol, lactitol,
palatinose and galacto-oligosaccharide with an acid milk beverage
base so that the total amount of those soluble solids is made 12.0%
by mass to 17.0% by mass.
7: The process for producing an acid milk beverage according to
claim 6, wherein at least one glucide selected from the group (a)
is compounded in an amount of not less than 5.0% by mass.
Description
TECHNICAL FIELD
[0001] The invention relates to an acid milk beverage having an
excellent product quality stability and a good taste resulting in
neither aggregation nor precipitation of milk protein and, more
particularly, it relates to an acid milk beverage in which
deterioration of quality specific to an acid milk beverage such as
aggregation and precipitation of milk protein is prevented and a
good taste is obtainable even without the substantial use of
thickening stabilizers.
BACKGROUND ART
[0002] Acid milk beverages of a type containing living microbes
such as fermented milk, lactic acid bacteria beverage and yogurt
have been widely drunk as healthy beverages having physiological
activities such as an effect of calming intestinal disorders and an
immunopotentiating action. Further, since a culture liquid (a
fermented milk base) prepared by incubation of lactic acid bacteria
or microbes belonging to genus Bifidobacterium in a medium
comprising a milk material has a specific taste, it has been
utilized in various kinds of foods and beverages for the purpose of
imparting flavor, etc. following a sterilizing treatment, etc.
[0003] Furthermore, in order to cope with the recent diversifying
preferences of consumers, various types of acid milk beverages have
been proposed in addition to the conventional acid milk beverages
and, among them, development of an acid milk beverage of the
so-called light type in which calorie is suppressed has been
briskly carried out. Usually, such an acid milk beverage of a light
type is produced in such a manner that, for suppressing the
calories, glucides which are main calorie source are decreased or
substituted with hardly-digesting glucides. However, dispersibility
of milk protein usually becomes unstable under an acid condition
and, therefore, there are problems that precipitation and
aggregation upon storage, separation of whey, etc. are apt to occur
when glucides are decreased or modified.
[0004] The above-mentioned precipitation, aggregation or whey
separation not only deteriorate the appearance significantly but
also affect the flavor upon drinking and further deteriorate the
refreshing feel and, therefore, various methods have been proposed
to improve these problems. To be more specific, there have been
proposals for a method where a homogenizing treatment is applied
with a purpose of improving the product quality stability of an
acid milk beverage (Patent Document 1) and a method where one of
thickening stabilizers such as pectin, carboxymethyl cellulose
(CMC), soybean polysaccharide, gellan gum, locust bean gum,
tamarind gum or propylene glycol alginate or two or more thereof
is/are used together (Patent Documents 2 to 4).
[0005] As such, it is the current status that, in the production of
acid milk beverage of a light type, various kinds of thickening
stabilizers are commonly used.
[0006] Patent Document 1: JP-A-05-000043
[0007] Patent Document 2: JP-A-54-525754
[0008] Patent Document 3: JP-A-59-151837
[0009] Patent Document 4: JP-A-09-266779
DISCLOSURE OF THE INVENTION
Problems that the Invention is to Solve
[0010] However, in an acid milk beverage where not only stability
of product quality but also flavor are to be regarded as important,
there have been some cases where specific viscous feeling inherent
to said thickening stabilizer gives unfavorable texture in terms of
flavor when a thickening stabilizer is used as having been done
conventionally. Further, pectin and CMC which have been commonly
and frequently used as thickening stabilizers have a property of
becoming gel in a low pH region and their utilization to an acid
milk beverage is not always an effective means.
[0011] Furthermore, in an acid milk beverage of the so-called light
type in which calorie is suppressed, there is a tendency that the
flavor of both reasonable sweet taste and refreshing texture is
favored and, therefore, use of a thickening stabilizer or the like
giving viscous feeling is not always preferred.
[0012] Accordingly, the problem that the invention is to solve is
to provide an acid milk beverage of a light type where, without the
use of conventionally used various kinds of thickening stabilizers,
the product quality stability is excellent, flavor is good and
calorie is suppressed and also to provide a process for producing
the same.
Means for Solving the Problems
[0013] The present inventors have carried out intensive
investigations for preparing a low-calorie acid milk beverage
having an excellent product quality stability without the use of a
thickening stabilizer and, as a result, they have found that, when
polydextrose and a specific glucide are compounded with an acid
milk beverage so as to satisfy the predetermined condition, it is
now possible to prepare a good-flavored acid milk beverage having
the same product quality stability as in the case of the use of a
thickening stabilizer whereupon the invention has been
achieved.
[0014] Thus, the invention relates to an acid milk beverage,
characterized in that, the beverage contains polydextrose and at
least one glucide selected from the group consisting of (a)
glucose, fructose, sugar, trehalose, maltose, erythritol, sorbitol,
xylitol, maltitol, lactitol, palatinose and
galacto-oligosaccharide, wherein the total amount of those soluble
solids is 12.0% by mass to 17.0% by mass and substantially no
thickening stabilizer is contained therein.
[0015] The invention also relates to a process for producing an
acid milk beverage, characterized in that, polydextrose and at
least one glucide selected from the group (a) glucose, fructose,
sugar, trehalose, maltose, erythritol, sorbitol, xylitol, maltitol,
lactitol, palatinose and galacto-oligosaccharide are compounded
with an acid milk beverage base so that the total amount of those
soluble solids is made 12.0% by mass to 17.0% by mass.
ADVANTAGES OF THE INVENTION
[0016] Polydextrose and various glucides used in the invention are
food materials which have been commonly used as sweeteners and,
therefore, they are excellent in safety and, when they are used
merely in such a manner of satisfying the predetermined condition,
stability of milk protein under an acidic condition is able to be
easily enhanced without the use of various thickening stabilizers
which are apt to affect flavor and palatability whereby it is now
possible to produce an acid milk beverage having an excellent
product quality stability and a good flavor.
[0017] Thus, according to the present invention, various thickening
stabilizers need not be used for the purpose of the product quality
stability, whereby advantages such as reduction in the product cost
and improvement in the working efficiency can be expected.
BEST MODES FOR CARRYING OUT THE INVENTION
[0018] Polydextrose to be compounded with the acid milk beverage of
the invention is a polysaccharide produced by polymerization of
glucose, sorbitol and citric acid at high temperature and under
high pressure and is a mixture ranging from a monosaccharide to
those where molecular weights are up to scores of thousands.
Commercially available polydextrose is able to be used and that
having a trade name "Litesse (trademark)" (manufactured by Danisco
Cultor; average molecular weight: 1,200) may be exemplified.
[0019] The glucide compounded with the acid milk beverage of the
invention together with the above polydextrose being selected from
the group (a) (hereinafter, it may be referred to as "the glucide
(a)") is at least one member selected from the group consisting of
glucose, fructose, sugar, trehalose, lactose, erythritol, sorbitol,
xylitol, maltitol, lactitol, palatinose and galacto-oligosaccharide
and is a glucide having a relatively low (average) molecular weight
among the glucides which are widely utilized for foods and drinks.
Among the above, a significant effect for suppression of
aggregation and precipitation of milk protein is available
particularly by the use of sugar whereby such a use is preferred.
When two or more glucides are used together as the glucide (a), the
use of sugar as at least one of them is preferred in view of the
product quality stability in the acid milk beverage.
[0020] When the molecular weight of the glucide used in the
invention becomes relatively high, an effect of suppression of
aggregation and precipitation of milk protein in the acid milk
beverage is not sufficiently achieved. Thus, when the above
polydextrose which is a polysaccharide is solely used in the
invention, it is not possible to suppress precipitation and
aggregation of milk protein in the acid milk beverage. Although the
reason why the resulting effect is different depending upon the
type of the glucide is not clear, it is likely that the difference
in molecular structure of each glucide has a different steric
influence on milk protein particles in the acid milk beverage.
[0021] In the invention, it is preferred to set the using amount of
polydextrose and the glucide (a) at 12.0% by mass to 17.0% by mass
or, preferably, 13.5% by mass to 17.0% by mass in terms of a
soluble solid derived from the glucide. Particularly for the
purpose of enhancing the product quality stability of the resulting
acid milk beverage, it is preferred that the using amount of the
glucide other than polydextrose or, in other words, the glucide (a)
having a relatively low molecular weight is set at not less than
5.0% by mass or, preferably, not less than 6.0% by mass. As a
result, it is possible to prepare an acid milk beverage having
sufficient product quality stability and good flavor without
substantial use of a thickening stabilizer. It is not preferred
when the soluble solid is less than 12.0% by mass since a
sufficient dispersion stability of milk protein can not be
obtained. On the other hand, it is not preferred when the above is
more than 17.0% by mass since the texture becomes poor and
sufficient favorite taste can not be obtained.
[0022] With regard to an acid milk beverage base with which the
above polydextrose and glucide (a) are compounded, there may be
utilized liquid milk derived from animals and plants such as cow's
milk, goat's milk, sheep's milk and soybean milk; skim milk, total
milk powder or milk powder; fermented milk prepared by such a
manner that milk reduced from concentrated milk either as it is or
after diluting with water is subjected to a fermentation treatment
using microbes such as lactic acid bacteria or bacteria of genus
Bifidobacterium; beverage of a living microbe type such as milk
product lactic acid bacteria beverage; milk-type beverage
containing a fermented milk subjected to sterilization treatment;
kefir; and a product which is made acidic by addition of an acid
component such as organic acid or fruit juice to milk
components.
[0023] With regard to the microbe used for the production of the
acid milk beverage as mentioned above when it is conducted by means
of microbial fermentation, there is no particular limitation for
the microbe used for the production so far as it is lactic acid
bacteria or bacteria belong to genus Bifidobacterium being commonly
used for the manufacture of food and its examples are bacteria
belonging to genus Lactobacillus such as L. casei, L. acidophilus,
L. helveticus, L. gasseri, L. fermentum, L. salivarius, L. yugulti,
L. delbrueckii subsp. vulgaris and L. johnsonii; bacteria belonging
to genus Streptococcus such as S. thermophilus; bacteria belonging
to genus Lactococcus such as L. lactis subsp. lactis, L. lactis
subsp. cremoris, L. plantalum and L. raffinolactis; bacteria
belonging to genus Enterococcus such as E. faecalis and E. faecium;
and bacteria belonging to genus Bifidobacterium such as B. breve,
B. longum, B. infantis, B. adolescentis, B. bifidum, B.
catenulatum, B. pseudocatenulatum, B. angulatum, B. lactis and B.
animalis. The lactic acid bacteria and bacteria belonging to genus
Bifidobacterium as such may be used either solely or two or more
thereof may be used in combination.
[0024] In the above microbial fermentation, it is also possible, in
addition to the lactic acid bacteria and bacteria belonging to
genus Bifidobacterium, to use other microbes such as yeasts of
genus Saccharomyces, Candida, Rhodotorula, Pichia,
Schizosaccharomyces, Torula and Zygosaccharomyces; and filamentous
fungi of genus Aspergillus, Penicillium, Eurotium, Monascus, Mucor,
Neurospora and Rhyzopus; etc. together therewith.
[0025] With regard to the conditions and the fermentation methods
for acting the above microbes on the material milk, those which are
conventionally used for the manufacture of fermented milk may be
used and there is no particular limitation therefor. For example,
with regard to the fermentation condition, fermentation may be
conducted at the temperature of 30 to 40.degree. C. until pH
reaches 3.0 to 4.0 while, with regard to the fermentation method, a
method selected from stationary fermentation, stirring
fermentation, shaking fermentation, aerating fermentation, etc.
suitable for the microbe used for the fermentation may be used.
[0026] In the invention, fermented milk prepared by a microbial
fermentation in a stationary state is used whereby an effect of
product quality stability can be significantly achieved even if
substantially no stabilizer is used provided that polydextrose and
the glucide (a) are used together as mentioned later.
[0027] On the other hand, an acid component may be added to a milk
material and the pH is adjusted to 3.0 to 4.0 when the above acid
milk beverage is produced using an acid component. Examples of the
substance which is able to be used as an acid component are lactic
acid, citric acid, tartaric acid, malic acid, acetic acid, etc. as
well as fruit juice of lemon, grapefruit, lime, orange, strawberry,
blueberry, peach, grape, apple, etc. Two or more thereof may be
used in combination.
[0028] A water-soluble calcium source which is other than the
calcium derived from milk materials may be also compounded with the
acid milk beverage of the invention as an optional component.
Examples of the water-soluble calcium source are calcium lactate,
calcium gluconate, calcium chloride and calcium phosphate which are
approved as food additives. Such a source is able to be used
without any particular limitation. Amount of the calcium source as
such in the acid milk beverage of the invention is about 0.01% by
mass to 0.06% by mass or, preferably, 0.01% by mass to 0.05% by
mass in terms of the amount of calcium.
[0029] It has been well known that, when a calcium source is
compounded in an acid milk beverage, the added calcium source is
usually aggregated with the milk protein and that is a cause of
deterioration of quality of the product. In order to improve that,
various proposals have been made already for a technique of
compounding a calcium source with an acid milk beverage. Specific
examples thereof are a method where pectin is used in an acid milk
beverage containing calcium (JP-A-08-056567, JP-A-08-112058 and
JP-A-08-112059) and a method where soybean diet fiber (soybean
polysaccharide) is used therein (JP-A-10-004876 and
JP-A-2004-283182).
[0030] However, in the prior art as such, deterioration of the
product quality by addition of a calcium source in an acid milk
beverage is prevented by compounding of a thickening stabilizer
such as pectin or soybean dietary fiber so that aggregation of milk
protein is positively prevented. This is clearly different from the
acid milk beverage of the invention where, even when a calcium
source is compounded, an excellent effect of the product quality
stability can be achieved with the use of substantially no
thickening stabilizer whereby the acid milk beverage of the
invention is very useful as compared with the conventional art.
[0031] Production of the acid milk beverage of the invention may be
carried out in accordance with the conventional process for the
production of acid milk beverages except that the above-mentioned
polydextrose, glucide (a) and, if necessary, a calcium source are
compounded with an acid milk beverage which is a base. There is no
particular limitation for the compounding time and compounding
method of polydextrose, glucide (a) and calcium source but they may
be added in any stage of the production process for an acid milk
beverage which is a base. For example, a syrup containing
predetermined amounts of polydextrose, glucide and a calcium source
is prepared and is compounded with a solution prepared by the
action of a microbe on a milk material. Preparation of the syrup
may be carried out according to a conventional method. For example,
polydextrose, glucide, etc. are dissolved in water heated at not
lower than 70.degree. C. and subjected to plate sterilization at
112.degree. C. for 10 seconds.
[0032] Besides the above polydextrose, glucide (a) and calcium
source, it is also possible to compound a food material which is
usually compounded with various food/beverage within such an extent
that the effect achieved by the invention is not deteriorated.
Examples of the food material as such are a highly sweet sweetener
such as aspartame, thaumatin, sucralose, acesulfame K and stevia;
an emulsifier such as sugar fatty acid ester, glycerol fatty acid
ester, polyglycerol fatty acid ester, sorbitan fatty acid ester and
lecithin; milk fat such as cream, butter and sour cream; an
acidulant such as citric acid, lactic acid, acetic acid, malic
acid, tartaric acid and gluconic acid; vitamins such as vitamin A,
vitamin B substances, vitamin C and vitamin E substances; minerals
such as magnesium, zinc, iron and manganese; and flavor of yogurt
type, berry type, orange type, Chinese quince type, perilla type,
citrus type, apple type, mint type, grape type, apricot type, pear,
custard cream, peach, melon, banana, tropical, herb type, black tea
and coffee type.
[0033] In the acid milk beverage which is prepared as such, it is
now possible to significantly prevent and improve the quality
deterioration such as aggregation and precipitation of milk protein
without the use of a thickening stabilizer such as pectin and
soybean dietary fiber even when its calorie is reduced to an extent
of, for example, not higher than 50 Kcal/100 ml or, preferably,
from 20 Kcal/100 ml to 50 Kcal/100 ml.
EXAMPLES
[0034] The invention will now be illustrated in more detail by way
of the following Test Examples and Examples although the invention
is not restricted by those examples at all.
Test Example 1
[0035] Production of Acid Milk Beverages:
[0036] An aqueous solution in which 14.9% by mass of skim milk and
3.5% by mass of glucose were dissolved was subjected to plate
sterilization at 121.degree. C. for 3 seconds and inoculated with a
Lactobacillus casei starter and incubation was conducted until the
pH reached 3.6 followed by cooling to give a fermented product.
After that, the fermented product was homogenized at 15 MPa and 23
parts by weight thereof was mixed with 77 parts by weight of each
of the syrups shown in Table 1 to give the test products 1 to 3.
The syrups were prepared by dissolving the components shown in
Table 1 in water, subjecting to plate sterilization at 112.degree.
C. for 10 seconds and cooling.
TABLE-US-00001 TABLE 1 Syrup 1 Syrup 2 Syrup 3 Polydextrose (PD)
14.5 14.5 14.5 Aspartame 0.09 0.09 0.09 Pectin -- 0.4 --
Carboxymethyl cellulose (CMC) -- -- 0.4
[0037] Amount of the PD used was calculated on the basis of solid;
the unit is in % by mass.
[0038] Appearance, precipitation, separation of whey and flavor of
the test products 1 to 3 immediately after manufacture and also
after storing at 10.degree. C. for 14 days were evaluated
respectively, according to the following criteria. The result is
shown in Table 2.
<Criteria for Judging the Appearance>
TABLE-US-00002 [0039] (Evaluation) (Content) .smallcircle.: no
aggregation, etc. .DELTA.: some aggregation x: notable
aggregation
<Criteria for Judging the Precipitation and the Whey-Off>
TABLE-US-00003 [0040] (Evaluation) (Content) -: no precipitation
.+-.: slight precipitation but no significant problem +: notable
precipitation
<Criteria for Judging the Flavor>
TABLE-US-00004 [0041] (Evaluation) (Content) .smallcircle.: good
.smallcircle..DELTA.: fair .DELTA.: normal .DELTA.x: poor x:
bad
TABLE-US-00005 TABLE 2 Test Product 1 Test Product 2 Test Product 3
Syrup 1 2 3 Amounts per PD 11.2 11.2 11.2 Product Glucose (derived
from 0.8 0.8 0.8 (% by mass) fermented product) Aspartame 0.07 0.07
0.07 Pectin -- 0.3 -- CMC -- -- 0.5 Soluble Solid derived from
Glucide * 12.0% 12.0% 12.0% Calorie Values (Kcal/100 ml) 28.6 29.0
30.7 Immediately after pH 3.64 3.64 3.64 Manufacture Appearance x
.smallcircle. .smallcircle. Flavor x .DELTA.x .DELTA.x After
Storing at 10.degree. C. Precipitation/Separation + - to .+-. - to
.+-. for 14 Days of Whey Appearance x .smallcircle. .smallcircle.
Flavor x .DELTA.x to x .DELTA.x to x * excluding the soluble solid
derived from the skim milk
[0042] It will be apparent from the result of Table 2 that, in the
test product 1 where only polydextrose (PD) was contained, both
flavor and properties were bad and, in the test products 2 and 3
where a thickening stabilizer such as pectin or carboxymethyl
cellulose (CMC) was compounded, although an improving effect to
properties was noted, texture (palatability and feel on the tongue)
tended to be bad.
Example 1
[0043] Production of Acid Milk Beverages (1):
[0044] An aqueous solution in which 14.9% by mass of skim milk and
3.5% by mass of glucose were dissolved was subjected to plate
sterilization at 121.degree. C. for 3 seconds and inoculated with a
Lactobacillus casei starter and incubation was conducted until the
pH reached 3.6 followed by cooling to give a fermented product.
After that, the fermented product was homogenized at 15 MPa and 23
parts by weight thereof was mixed with 77 parts by weight of each
of the syrups which were prepared separately to give the products 1
to 12 of the invention and the comparative products 1 and 2. The
syrups were prepared by dissolving the components shown in Table 3
in water, subjecting to plate sterilization at 112.degree. C. for
10 seconds and cooling.
TABLE-US-00006 TABLE 3 A B C D E F G H I J K L M N PD 9.1 9.1 9.1
9.1 9.1 9.1 9.1 9.1 9.1 9.1 9.1 9.1 9.1 -- Glucose 5.5 -- -- -- --
-- -- -- -- -- -- -- -- -- Fructose -- 5.5 -- -- -- -- -- -- Sugar
-- -- 5.5 -- -- -- -- -- -- Trehalose -- -- -- 5.5 -- -- -- -- --
-- Maltose -- -- -- -- 5.5 -- -- -- -- -- -- Erythritol -- -- -- --
-- 5.5 -- -- -- -- -- -- Sorbitol -- -- -- -- -- -- 5.5 -- -- -- --
-- -- Xylitol -- -- -- -- -- -- -- 5.5 -- -- -- -- -- -- Maltitol
-- -- -- -- -- -- -- -- 5.5 -- -- -- -- -- Lactitol -- -- -- -- --
-- -- -- -- 5.5 -- -- -- -- Palatinose -- -- -- -- -- -- -- -- --
-- 5.5 -- -- -- Galacto-oligo-saccharide -- -- -- -- -- -- -- -- --
-- -- 5.5 -- -- Pectin -- -- -- -- -- -- -- -- -- -- -- -- 0.4 --
Hardly-digestible Dextrin -- -- -- -- -- -- -- -- -- -- -- -- --
14.5 Aspartame 0.06 0.04 0.05 0.06 0.08 0.05 0.06 0.05 0.06 0.08
0.08 0.08 0.05 0.05 Amounts of PD and other glucides were
calculated on the basis of solids; unit was % by mass.
[0045] Appearance, precipitation, separation of whey and flavor of
the products 1 to 12 of the invention and the comparative products
4 and 5 immediately after manufacture and after storing at
10.degree. C. for 14 days were evaluated respectively, according to
the criteria mentioned in Test Example 1. The result is shown in
Table 4.
TABLE-US-00007 TABLE 4 PI 1 PI 2 PI 3 PI 4 PI 5 PI 6 PI 7 PI 8 PI 9
PI 10 PI 11 PI 12 CP 1 CP 2 Syrup A B C D E F G H I J K L M N
Amounts per PD 7.0 7.0 7.0 7.0 7.0 7.0 7.0 7.0 7.0 7.0 7.0 7.0 7.0
-- Product Glucose.sup.1* 5.0 0.8 0.8 0.8 0.8 0.8 0.8 0.8 0.8 0.8
0.8 0.8 0.8 0.8 (unit: % by Fructose -- 4.2 -- -- -- -- -- -- -- --
-- -- -- -- mass) Sugar -- -- 4.2 -- -- -- -- -- -- -- -- -- 5.0 --
Trehalose -- -- -- 4.2 -- -- -- -- -- -- -- -- -- -- Maltose -- --
-- -- 4.2 -- -- -- -- -- -- -- -- -- Erythritol -- -- -- -- -- 4.2
-- -- -- -- -- -- -- -- Sorbitol -- -- -- -- -- -- 4.2 -- -- -- --
-- -- -- Xylitol -- -- -- -- -- -- -- 4.2 -- -- -- -- -- --
Maltitol -- -- -- -- -- -- -- -- 4.2 -- -- -- -- -- Lactitol -- --
-- -- -- -- -- -- -- 4.2 -- -- -- -- Palatinose -- -- -- -- -- --
-- -- -- -- 4.2 -- -- -- Galacto-oligo- -- -- -- -- -- -- -- -- --
-- -- 4.2 -- -- saccharide Pectin -- -- -- -- -- -- -- -- -- -- --
-- 0.3 -- Hardly-digestible -- -- -- -- -- -- -- -- -- -- -- -- --
11.2 Dextrin Aspartame 0.05 0.04 0.05 0.06 0.06 0.05 0.05 0.05 0.05
0.06 0.06 0.06 0.05 0.06 Soluble Solid.sup.2* 12.0 12.0 12.0 12.0
12.0 12.0 12.0 12.0 12.0 12.0 12.0 12.0 12.0 12.0 Calorie Value
(Kcal/100 ml) 41.8 41.8 41.8 41.8 41.8 24.0 37.4 37.4 32.9 32.9
41.9 37.0 49.0 28.5 Immediately pH 3.64 3.64 3.64 3.65 3.64 3.65
3.65 3.64 3.63 3.64 3.64 3.65 3.65 3.66 after Appearance
.smallcircle. .smallcircle. .smallcircle. .smallcircle.
.smallcircle. .smallcircle. .smallcircle. .smallcircle.
.smallcircle. .smallcircle. .smallcircle. .smallcircle.
.smallcircle. .smallcircle. manufacture Flavor .smallcircle. to
.smallcircle. to .smallcircle. .smallcircle..DELTA.
.smallcircle..DELTA. .smallcircle. to .smallcircle. to
.smallcircle. to .smallcircle. to .smallcircle..DELTA.
.smallcircle..DELTA. .smallcircle..DELTA. .DELTA.x .DELTA.
.smallcircle..DELTA. .smallcircle..DELTA. .smallcircle..DELTA.
.smallcircle..DELTA. .smallcircle..DELTA. .smallcircle..DELTA.
After storing Precipitation/ - to .+-. - to .+-. - to .+-. - to
.+-. - to .+-. .+-. .+-. .+-. .+-. .+-. .+-. .+-. - to .+-. - to +
at 10.degree. C. for Separation of 14 days Whey Appearance
.smallcircle. .smallcircle. .smallcircle. .smallcircle.
.smallcircle. .smallcircle. .smallcircle. .smallcircle.
.smallcircle. .smallcircle. .smallcircle. .smallcircle.
.smallcircle. .smallcircle. Flavor .smallcircle. to .smallcircle.
to .smallcircle. .smallcircle..DELTA. .smallcircle..DELTA.
.smallcircle. to .smallcircle. to .smallcircle. to .smallcircle. to
.smallcircle..DELTA. .smallcircle..DELTA. .smallcircle..DELTA.
.DELTA.x to x .DELTA. .smallcircle..DELTA. .smallcircle..DELTA.
.smallcircle..DELTA. .smallcircle..DELTA. .smallcircle..DELTA.
.smallcircle..DELTA. PI: Product of the Invention CP: Comparative
Product (unit: % by mass) .sup.1*containing that derived from
fermented product .sup.2*excluding the soluble solid derived from
the skim milk
[0046] It is apparent from the result of Table 4 that, in the acid
milk beverages prepared by the combined use of polydextrose (PD)
and various glucides, the same product quality stabilization effect
as in the case of Comparative Product 1 where pectin was used as a
thickening stabilizer was obtained and the flavor was also good. In
the Comparative Product 2 where a hardly-digestible dextrin was
used as a polysaccharide, the same product quality stabilization
effect as in the use of polydextrose was not obtained even when
glucides are used together. Among the glucides used in combination
with polydextrose, sugar was found to be most useful.
Example 2
[0047] Production of Acid Milk Beverages (2):
[0048] An aqueous solution in which 14.9% by mass of skim milk and
3.5% by mass of glucose were dissolved was subjected to plate
sterilization at 121.degree. C. for 3 seconds and inoculated with a
Lactobacillus casei starter and incubation was conducted until the
pH reached 3.6 followed by cooling to give a fermented product.
After that, the fermented product was homogenized at 15 MPa and 23
parts by weight thereof was mixed with 77 parts by weight of each
of the syrups which were prepared separately in the compositions
shown in Table 5 to give the products 1 to 6. The syrups were
prepared by dissolving the components in water, subjecting to plate
sterilization at 112.degree. C. for 10 seconds and cooling.
TABLE-US-00008 TABLE 5 Syrup a b c d e f PD 11.6 10.4 9.1 7.8 6.5
9.1 Aspartame 0.06 0.06 0.05 0.05 0.05 -- Sugar 2.9 4.2 5.5 6.8 8.1
5.5
[0049] Amounts of PD and other glucides were calculated on the
basis of solids; the unit was % by mass.
[0050] Appearance, precipitation, separation of whey and flavor of
the products 1 to 6 immediately after manufacture and after storing
at 10.degree. C. for 14 days were evaluated respectively, according
to the criteria mentioned in Test Example 1. The result is shown in
Table 6.
TABLE-US-00009 TABLE 6 Product 1 Product 2 Product 3 Product 4
Product 5 Product 6 Syrup a b c d e f Amounts per PD 9.0 8.0 7.0
6.0 5.0 7.0 Product Sugar 2.2 3.2 4.2 5.2 6.2 4.2 (% by mass)
Glucose*.sup.1 0.8 0.8 0.8 0.8 0.8 0.8 Aspartame 0.05 0.05 0.04
0.04 0.04 -- Soluble Solid*.sup.2 12.0 12.0 12.0 12.0 12.0 12.0
Calorie Values (Kcal/100 ml) 35.5 38.7 41.8 45.0 48.2 41.6
Immediately after pH 3.66 3.66 3.67 3.67 3.67 3.66 Manufacture
Appearance .smallcircle. .smallcircle. .smallcircle. .smallcircle.
.smallcircle. .smallcircle. Flavor .smallcircle. to
.smallcircle..DELTA. .smallcircle. to .smallcircle..DELTA.
.smallcircle. .smallcircle. .smallcircle. x After Storing at
Precipitation/ .+-. .+-. - to .+-. - - - to .+-. 10.degree. C. for
14 Days Separation of Whey Appearance .DELTA. .smallcircle.
.smallcircle. .smallcircle. .smallcircle. .smallcircle. Flavor
.smallcircle. to .smallcircle..DELTA. .smallcircle. to
.smallcircle..DELTA. .smallcircle. .smallcircle. .smallcircle. x
*.sup.1containing that derived from fermented product
*.sup.2excluding the soluble solid derived from the skim milk
[0051] It is apparent from the result of Table 6 that, in the acid
milk beverages prepared by the combined use of polydextrose and
various glucides, there was a tendency that, as compared with the
products 3 to 6 where the soluble solid derived from the glucides
except polydextrose was not less than 5.0% by mass, much
precipitation and separation of whey were noted and stability was
inferior when said soluble solid was less than 5.0% by mass as in
the case of the products 1 and 2 even if the soluble solid derived
from the glucides therein was in the same amount. In the product 6
where no highly sweet sweetener was used, acidity and sweetness
were unbalanced and the flavor was inferior.
Example 3
[0052] Production of Acid Milk Beverages (3):
[0053] An aqueous solution in which 14.9% by mass of skim milk and
3.5% by mass of glucose were dissolved was subjected to plate
sterilization at 121.degree. C. for 3 seconds and inoculated with a
Lactobacillus casei starter and incubation was conducted until the
pH reached 3.6 followed by cooling to give a fermented product.
After that, the fermented product was homogenized at 15 MPa and 23
parts by weight thereof was mixed with 77 parts by weight of each
of the syrups which were prepared according to the compositions of
Table 7 separately to give the products 7 to 14 where the amounts
of the soluble solid were different. The syrups were prepared by
dissolving the components in water, subjecting to plate
sterilization at 112.degree. C. for 10 seconds and cooling.
TABLE-US-00010 TABLE 7 Syrup g h i j k l m n PD 6.5 7.8 9.1 11.0
13.6 15.6 16.9 18.2 Aspartame 0.06 0.06 0.06 0.06 0.06 0.06 0.06
0.06 Sugar 5.5 5.5 5.5 5.5 5.5 5.5 5.5 5.5
[0054] Amounts of PD and other glucides were calculated on the
basis of solids; unit was % by mass.
[0055] Appearance, precipitation, separation of whey and flavor of
the products 1 to 8 immediately after manufacture and after storing
at 10.degree. C. for 14 days were evaluated respectively, according
to the criteria mentioned in Test Example 1. The result is shown in
Table 8.
TABLE-US-00011 TABLE 8 Product 7 Product 8 Product 9 Product 10
Product 11 Product 12 Product 13 Product 14 Syrup g h i j k l m n
Amounts per PD 5.0 6.0 7.0 8.5 10.5 12.0 13.0 14.0 Product Sugar
4.2 4.2 4.2 4.2 4.2 4.2 4.2 4.2 (% by mass) Glucose*.sup.1 0.8 0.8
0.8 0.8 0.8 0.8 0.8 0.8 Aspartame 0.05 0.05 0.05 0.05 0.05 0.05
0.05 0.05 Soluble Solid*.sup.2 10.0 11.0 12.0 13.5 15.5 17.0 18.0
19.0 Calorie Values (Kcal/100 ml) 39.7 40.8 41.8 43.4 45.6 47.1
48.2 49.3 Immediately after pH 3.66 3.67 3.67 3.67 3.67 3.67 3.67
3.67 Manufacture Appearance .DELTA. .smallcircle. .smallcircle.
.smallcircle. .smallcircle. .smallcircle. .smallcircle.
.smallcircle. Flavor .smallcircle..DELTA. .smallcircle. to
.smallcircle..DELTA. .smallcircle. .smallcircle. .smallcircle.
.smallcircle. .smallcircle. to .smallcircle..DELTA.
.smallcircle..DELTA. After Storing at Precipitation/ + .+-. - to
.+-. - - - - - 10.degree. C. for 14 Days Separation of Whey
Appearance .DELTA. .DELTA. .smallcircle. .smallcircle.
.smallcircle. .smallcircle. .smallcircle. .smallcircle. Flavor
.smallcircle. to .smallcircle..DELTA. .smallcircle. to
.smallcircle..DELTA. .smallcircle. .smallcircle. .smallcircle.
.smallcircle. .smallcircle. to .smallcircle..DELTA.
.smallcircle..DELTA. *.sup.1containing that derived from fermented
product *.sup.2excluding the soluble solid derived from the skim
milk
[0056] It is apparent from the result of Table 8 that, in the acid
milk beverages prepared by the combined use of polydextrose and
various glucides, there was a tendency of much precipitation and
separation of whey and stability was inferior when the total amount
of the soluble solid derived from the glucides except polydextrose
was less than 12.0% by mass as in the case of the products 7 and 8
even if the soluble solid derived from the glucides except
polydextrose therein was in the same amount. There was also a
tendency that, when the total amount of the soluble solid is not
less than 18.0% by mass as in the case of the products 13 and 14,
although there is no problem in terms of the product quality
stability, feeling upon drinking is heavy resulting in a flavor
being different from the image of a low-calorie product whereby the
palate was inferior.
Example 4
[0057] Production of Acid Milk Beverages (4):
[0058] An aqueous solution in which 14.9% by mass of skim milk and
3.5% by mass of glucose were dissolved was subjected to plate
sterilization at 121.degree. C. for 3 seconds and inoculated with a
Lactobacillus casei starter and incubation was conducted until the
pH reached 3.6 followed by cooling to give a fermented product.
After that, the fermented product was homogenized (15 MPa) and 23
parts by weight thereof was mixed with 77 parts by weight of each
of the syrups which were prepared according to the compositions of
Table 7 separately to give the products 15 to 23 where the amounts
of the soluble solid were different. The syrups were prepared by
dissolving the components in water, subjecting to plate
sterilization at 112.degree. C. for 10 seconds and cooling.
TABLE-US-00012 TABLE 9 Syrup I II III IV V VI VII VIII IX PD 11.7
11.7 11.7 9.1 9.1 9.1 6.5 6.5 6.5 As- 0.08 0.08 0.08 0.06 0.06 0.06
0.04 0.04 0.04 partame Sugar 2.9 2.9 2.9 5.5 5.5 5.5 8.1 8.1 8.1
Calcium 0.00 0.56 0.93 0.00 0.56 0.93 0.00 0.56 0.93 lactate
[0059] Amounts of PD and other glucides were calculated on the
basis of solids; unit was % by mass.
[0060] Appearance, precipitation, separation of whey and flavor of
the products 1 to 8 being immediately after manufacture and also
after storing at 10.degree. C. for 14 days were evaluated according
to the criteria mentioned in Test Example 1. The result is shown in
Table 8.
TABLE-US-00013 TABLE 10 Product 15 Product 16 Product 17 Product 18
Product 19 Product 20 Product 21 Product 22 Product 23 Syrup I II
III IV V VI VII VIII IX Amounts PD 9.0 9.0 9.0 7.0 7.0 7.0 5.0 5.0
5.0 per Product Sugar 2.2 2.2 2.2 4.2 4.2 4.2 6.2 6.2 6.2
Glucose*.sup.1 0.8 0.8 0.8 0.8 0.8 0.8 0.8 0.8 0.8 Aspartame 0.06
0.06 0.06 0.05 0.05 0.05 0.03 0.03 0.03 Calcium 0 0.06 0.10 0 0.06
0.10 0 0.06 0.10 Soluble Solid*.sup.2 12.0 12.0 12.0 12.0 12.0 12.0
12.0 12.0 12.0 Calorie Values (Kcal/100 ml) 35.5 35.5 35.5 41.8
41.8 41.8 48.1 48.1 48.1 Immediately pH 3.66 3.68 3.70 3.66 3.68
3.70 3.66 3.68 3.70 after Appearance .DELTA. .DELTA. x
.smallcircle. .smallcircle. .DELTA. .smallcircle. .smallcircle.
.smallcircle. Manufacture After Stored Precipitation/ .+-. + + -
.+-. + - - .+-. at 10.degree. C. for Separation of 14 Days Whey
Appearance .DELTA. x x .smallcircle. .DELTA. x .smallcircle.
.smallcircle. .smallcircle. *.sup.1containing that derived from
fermented product *.sup.2excluding the soluble solid derived from
the skim milk
[0061] It is apparent from the result of Table 8 that, in the acid
milk beverages prepared by the combined use of polydextrose (PD)
and various glucides, there was a tendency that stability was
significantly deteriorated by addition of water-soluble calcium
when the soluble solid derived from the glucides except
polydextrose was less than 5.0% by mass as in the case of the
products 15 to 17 even if the total amount of the soluble solid
derived from the glucides except polydextrose therein was in the
same amount while, when the soluble solid derived from the glucides
except polydextrose was not less than 5.0% by mass as in the case
of the products 18 to 23, lowering in stability by addition of
calcium was suppressed and, further, if the added amount of calcium
was by 0.06% by mass, commercial value was not deteriorated even
after the storage.
INDUSTRIAL APPLICABILITY
[0062] In the acid milk beverage of the invention, polydextrose and
specific glucides are contained therein for satisfying the
predetermined conditions whereupon it is now possible to easily
produce an acid milk beverage of a low-calorie type having a good
flavor even when various thickening stabilizers which are usually
used for achieving the stabilization of product quality of an acid
milk beverage are not substantially contained.
* * * * *